preparation

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1. Pull the head and offal of the octopus out of the body bag, cut the body off the tentacles. Remove the thirsty sting from the body bag 2. Thoroughly wash the tentacles and body bag, removing the thin gray skin with your fingers 3. Then cut into small strips, possibly cut the tentacles to a reasonable size 4. Bring the white wine with the garlic, rosemary, shallots, salt and 1 liter of water in a saucepan to a boil and add the squid 5. In the meantime, mix tomatoes, olives, leeks and parsley into a salad and make the remaining ingredients into a dressing (vinaigrette) and season to taste 6. Once the water has boiled with the cuttlefish, drain 7. Measure 50 - 100 ml of the stock and mix with the squid into the vinaigrette 8. Allow to cool overnight.  Stir again and season to taste

Fresh fish from the FISH PURCHASE HOUSE

Starting with the day catch, FISCH KAUF HAUS delivers a large variety of fish products directly to your home within 24 hours. The sustainably fished and regional products come from over one hundred local rivers and lakes of the Mecklenburg Lake District and can be ordered immediately on the homepage of the FISCH KAUF HAUS.